This homey cobbler would be right at home at the next family reunion or potluck. Leftover scraps of pie dough are baked in the filling like dumplings. Serve warm with a scoop of vanilla ice cream.
INGREDIENTS:
1 lb. fresh strawberries, halved
1 lb. fresh rhubarb (or frozen), cut into cubes
2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter + plus 2 tablespoons more
Double pie crust
Milk or cream
Sugar for dusting
METHOD:
Combine strawberries, rhubarb, sugar, cornstarch, salt, nutmeg, and butter in a large saucepan and cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Set aside and allow to cool.
Prepare your favorite double pie crust and roll out dough to fit over a deep baking dish. Pour fruit filling into the baking dish, layering with leftover scraps of dough, if desired. Dot with butter. Place crust on top of filling and crimp edges to seal. Brush the crust with milk or cream and dust with a little sugar, if desired.
Bake at 450°F for 10 minutes, and then reduce temperature to 350°F and bake for 30 – 35 minutes longer, or until crust is golden brown.
